ReceptnaptárSugar pretzels
Sugar pretzels are the charming little figures of old Hungarian tea cookies: an almond, lemony, crumbly dough glossed with egg white and sugar. They were also hung on Christmas trees. A colored dough makes them especially pretty to serve.
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Ingredients
Method
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- Mix the almonds, sugar, flour, lemon zest and salt on a board. Make a well in the center and add the egg.
- Knead quickly until you have a smooth, non-sticky dough. If sticky, add a little flour. Wrap and chill for 20 minutes.
- Preheat the oven to 180 °C (165 °C fan). If you want colored cookies, tint a portion of the dough with food coloring.
- Pinch off hazelnut-sized pieces, roll them into ropes the thickness of a finger and about 15 cm long, and shape into pretzels and crescents.
- Place on a parchment-lined tray, brush with beaten egg white and sprinkle with granulated sugar.
- Bake for 12-15 minutes until the edges are pale golden. Cool on the tray. In a closed box they keep for 2 weeks.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not knead the dough for long, or it will turn hard.
- Chilling makes shaping easier.
- Roll ropes of equal thickness so they bake at once.
- You can use orange zest instead of lemon zest.
Frequently asked questions
Gluten-free?
Yes, if you replace the flour with almond flour or a gluten-free flour mix.
How long do they keep?
2-3 weeks in a tightly closed box.
Similar recipes
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- White almond crescents · Hungarian
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- Amygdalota light (almond cookies with less sugar) · Greek
- Turrón (Spanish almond nougat) · Spanish & Portuguese
More hungarian ideas
- Chestnuts made from almonds
- Anonymous tea biscuit
- Nameless pastry
- Little stars
- Sand cookies
- Lard pastry
- Fruit sticks
- Chocolate star
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